Super Easy Vegan Oreo Ice Cream
This no-churn vegan oreo ice cream with peanut butter and peanuts is perfect to celebrate summer! It's so decadent, extremely yummy, and super easy to make!
Servings 4 servings
- 4 ripe bananas, cut into slices and frozen for at least 12 hours
- 8 oreo cookies
- 1 tablespoon chunky peanut butter
- 1 tablespoon peanuts
Put the frozen bananas, the chunky peanut butter, and three of the oreo cookies in a blender and process until smooth. If needed add a little almond or other plant-based milk to make it easier for the blender.
When the nice cream is smooth add three more oreo cookies and pulse for a about three seconds.
Fill the nice cream into two cups and top if off with the remaining two oreos (crumbled), the peanuts, and some banana slices. Enjoy!
Calories: 235kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 110mg | Potassium: 475mg | Fiber: 4g | Sugar: 22g | Vitamin A: 100IU | Vitamin C: 13.2mg | Calcium: 10mg | Iron: 1.1mg